Cinnamon-Walnut Twists2 tsp. rapid-rising or active dry yeast
3 eggs plus milk (scalded and cooled) equal to 1 1/3 cups
9 Tbsp. butter, softened
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. freshly grated nutmeg
1 tsp. cardamom
1/2 cup sugar
1/2 cup barley flour
1/2 cup whole wheat flour
3 cups bread flour
Filling and Topping
2 cups sugar
2 Tbsp. cinnamon
1 cup ground walnuts
8 Tbsp. butter, softened
Warm eggs under hot tap water, and crack into measuring cup. Heat the cooled milk until warm, between 105ºF and 115ºF, and add to the eggs. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes. Add butter, salt, cinnamon, nutmeg, cardamom, sugar, barley flour and wheat flour. Beat well. Cover, and let stand 15 minutes.
Slowly add bread flour, and beat until a smooth dough forms. Knead on medium until smooth and springy but soft to the touch. Remove dough hook, cover and let rise until doubled, about 1 hour.
Lightly grease baking sheets. To create filling and topping, mix cinnamon and sugar. Remove half this mixture and stir in walnuts. Set the other half aside for later use. Melt half the butter in shallow dish. Punch down dough on lightly greased surface. Roll into a 20-inch square. Spread with softened (not melted) butter and sprinkle evenly with the walnut mixture. Carefully fold dough in half, pressing to seal the edges. With a pizza wheel, cut dough from fold to seal into 18 equal strips. Dip each strip in melted butter and then reserved cinnamon/sugar mixture. Twist each strip into a corkscrew and place on baking sheet. Cover with plastic wrap and let rise in a warm place until almost doubled, about 40 minutes.
Preheat oven to 375ºF. Bake twists for 25 minutes, until golden. Cool on wire racks.
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